Ingredients
Preheat the oven to 375 degrees.
Line a rimmed baking sheet with with foil and light cover the foil with olive oil. Put the fish on the foil and drizzle some olive oil on it. Lightly season the fish with salt and black pepper. Bake until the fish is flaky, 10-12 minutes.
While it's baking, grate the zest of the lemon and half an orange. Put the zest in a small bowl and with a pinch of salt and of red pepper, several grinds of black pepper, and the juice of 1/2 the lemon and 1/4 of the orange. Add 1 teaspoon olive oil and stir to combine.
Slice the remaining lemon and orange to use as a garnish.
Take the fish out of the oven after 10 and check if cooked. The fish should be flaky and not translucent. If it needs more time, put it in for another minute and check it again. Return it to the oven for an additional minute if needed.
Serve the fish on a platter with the citrus sauce over it. Garnish it with lemon and orange slices on top of or surrounding the fish.
Are you a fish eater? If so, do you have a favorite type of fish or way to prepare it?
Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.
Val and Granddad attend a mystery fan fest that features a bake-off between contestants playing the roles of cooks to fictional sleuths. As Nero Wolfe’s gourmet chef, Granddad competes against Sherlock Holmes's landlady Mrs. Hudson, played by Cynthia Sweet. Granddad blames her for ripping off the five-ingredient theme of his Codger Cook newspaper column to use in her own recipe column and cookbook. When she’s found dead in her hotel room with a whistling teakettle next to her, he and Val sort through the festival-goers to find the one with the biggest beef against Ms. Not-So-Sweet.
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Looks good! We like salmon. My husband will either grill it or I bake it.
ReplyDeleteThanks for commenting. Salmon is the fish I eat most often. Mostly, I bake it, but I should try grilling it.
DeleteWe love fish! Just about any kind and in any form. As a general rule we have fish once or twice a week.
ReplyDeleteThanks for the recipe! I will be looking for this type fish too.
2clowns at arkansas dot net
Thanks for chiming in, Kay. We also have fish a couple of times a week. And when I'm on vacation and eating in restaurants, I'll order it every day.
DeleteI’m not much of a fish lover, more a shellfish type of consumer. That being said though, I do love Rock Fish and Flounder.
ReplyDeleteRock fish is wonderful. The citrus sauce would go well with it.
DeleteI don't eat seafood but I'm glad you found this fish for you!
ReplyDeleteThanks for your comment, April.
DeleteThis sauce looks delicious! I have eaten branzino, but never see it in the market. Will have to try the sauce on another fish, maybe orange roughy. Thanks!
ReplyDeleteThanks for your comment, Marcia. You never see branzino and I never see orange roughy in the local market.
DeleteMy granddaughter wold eat slamon 7 days a week if we would get it for her.
ReplyDeleteI prefer steelhead trout. It's like salmon, but a bit less intense tasting.
Have you tried Arctic char? It's a cross between salmon and trout, and I like it better than either of those. Thanks for commenting, Libby.
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